Beverage & flavour
The diagram shows the four major properties of tannic acids in the beverage applications.
Radical scavenging: extend shelf-life and improving taste and colour.
Protein binding: tannic acids are excellent protein binders, removing undesired proteins.
Taste and mouthfeel: gallotannins are used to compensate flavour fluctuations, imparting dryness and astringency but as well act as a masking agent for high potent sweeteners.
Metal complexation: tannic acids are naturally strong metal chelators, preventing oxidative reactions linked to free metal ions.
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